Giant Pretzels Recipe
- 1 1/2 teaspoons active dry yeast
- 3/4 cup warm water (110 degrees F to 115 degrees F)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 tablespoons butter
- coarse salt
- In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time. To form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425 degrees F for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.
